Prep 15 mins
Cook 45 mins
A traditional honey cake using almond meal instead of flour or semolina. Like many greek cakes, it is further enriched by a honey syrup, making it very rich. Greeks don't have a dessert like this after a meal - that would be too much of a good thing. Rather, we would have it with a cup of coffee in the early evening, after our afternoon siesta.
- 3 1⁄2 cups almond flour (if you can't get the flour, grind almonds up fairly fine with a couple of tablespoonfuls of sugar an)
- 4 eggs, separated
- 1⁄2 teaspoon cream of tartar
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 cups honey (greek thyme honey is excellent!)
- 1 cup yoghurt (go ahead, get the greek stuff)
- 1⁄2 cup blanched almond, coarsely chopped
- 4 tablespoons frozen orange juice concentrate
- 1 tablespoon fresh orange zest
- 1⁄2 cup butter
- 1⁄2 cup blanched slivered almond
- 1 1⁄2 cups honey (yep, same stuff as you put in the cake)
- 1 1⁄2 cups orange juice
- Make the syrup first: bring 1 1/2 cups honey and 1 1/2 cups orange juice to a boil in a saucepan.
- Reduce heat and simmer for 5 min.
- Skim surface of syrup for any froth that may form.
- Allow syrup to cool.
- For cake: Preheat oven to 350F.
- Butter a 9 X 13 inch baking dish well.
- Sift together almond flour and baking soda.
- Beat egg whites with cream of tartar until you have a stiff meringue.
- Combine egg yolks, honey, yoghurt, almonds, orange juice concentrate, and orange zest.
- Stir into dry ingredients.
- Gently fold in 1/4 of meringue mixture to lighten almond batter, and then fold in the rest.
- It is OK to have a few white streaks.
- Pour batter into baking pan.
- Scatter blanched, slivered almonds over top.
- Bake until top is golden, about 45 minutes, or until cake tester comes out clean.
- Pour syrup over hot cake.
- Poke cake gently with a toothpick to help cake absorb syrup.
- Serve when cake is cool and syrup has been absorbed.
- This cake is great served with a dollop of very lightly-sweetened whipped cream.
Got to the end of the recipe when I realized I didn't add the butter because it wasn't stated in the directions when to add it....unless you use an entire stick of butter to oil the pan? This wasn't made clear, so I left the butter out. It's baking right now; I really hope it turns out well. The batter pre-merengue was very soupy so I added more almond flour to thicken it up (about anot her 3/4 cup). It seemed odd to add the merengue when it was already light, but I did anyway. Also, the "syrup" isn't thick like a syrup should be. It's more of a juice, and that was again with adding more honey to help thicken it. Eh, I feel like this recipe wasn't tested enough before posting it...anyway, I'll post an update when it's done cooking. I don't have much hope at this point...maybe I'll be surprised...
While the cake tasted good, the consistency didn't seem right. It could be my fault since I was expecting it to be like a cake from our local greek restaurant. It's hard to describe the texture, but the recipe came out more moist and not so much cake.
This cake is just fantastic! I did use almond flour that I keep in my freezer, and used Greek full-fat yogurt, I can't tell you how much we loved this cake, it is almost half gone! This will go into my cake favorites, thanks Ev!...Kitten:)